Blackberry Recipe # 4

Roasted Rack of Cloughbane Farm Lamb with Sweet & Sour Blackberries & Aubergines with Herbed New Potatoes, from Stangmore House, Co. Armagh

(Serves 2)

Ingredients
1 Rack of French Trimmed Lamb with six cutlets (about 500g/1 lb.), cut in two
2 tbsp. pine nuts, toasted
1 small aubergine cut into strips
1 small red pepper cut into strips
1 onion, chopped
1 tsp. golden caster sugar
1 clove garlic, finely chopped
2 tbsp. red wine vinegar
1 tbsp. capers (rinsed)
6 black olives, thickly sliced
New potatoes - enough for two
A generous handful of freshly chopped herbs - mint, parsley, thyme etc

Oven temp. 220 c / gas mark 7

Method:
Score the fat which covers the main part of the lamb in a criss cross pattern. Heat an ovenproof pan & brush the lamb lightly with olive oil. Transfer the meat to the pan and seal on all sides then transfer to the oven. Cook 20 minutes for pink or 30 minutes for medium to well done.

Boil or steam the new potatoes until tender.

Fry the aubergine in hot olive oil for about 5 mins. until soft & lightly golden, remove from the pan. Re-heat the pan & fry the onion, pepper & sugar for about 3 mins.

Add the garlic, fry for about 30 seconds & add the blackberries, vinegar, capers & olives. Add the aubergines, mix together & season.

When the lamb is ready, remove from the oven and leave it to rest for about 5 minutes.

To serve - stir the pine nuts & three-quarters of the herbs into the blackberry & aubergine mixture. Spoon this mixture onto a warm plate and arrange the lamb on top. Toss the new potatoes in the remaining herbs & serve on the side.

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